Greek Roasted Potatoes With Peppers & Feta Recipe
If you’re searching for a dish that brings together the sun-drenched flavors of the Mediterranean on one golden, vibrant platter, Greek Roasted Potatoes With Peppers & Feta is the recipe that simply never fails. Tender potatoes roasted until crisply edged, sweet bell peppers, creamy crumbles of feta, and a dusting of fresh parsley—it’s comfort food with a tangy, unforgettable twist. This dish is more than just a side; it’s the sort of bowl everyone reaches for first, ideal for family meals or sharing with friends who love Mediterranean flair as much as you do.
Ingredients You’ll Need
The beauty of Greek Roasted Potatoes With Peppers & Feta is how a few simple staples combine into something spectacular. Each ingredient has a purpose: a pop of color, a boost of flavor, or a textural contrast that keeps you coming back for more.
- Potatoes (2 pounds baby or Yukon gold, halved or quartered): Choose waxy potatoes for buttery interiors and crisp exteriors.
- Red bell pepper (1, sliced): Adds sweetness and a lovely red hue.
- Yellow bell pepper (1, sliced): Brings mellow, golden color and balances the sweet-savory taste profile.
- Red onion (1 small, sliced): Roasts up juicy and slightly sweet—essential for layers of flavor.
- Olive oil (3 tablespoons): Helps crisp the potatoes and infuses everything with rich flavor.
- Lemon juice (1 tablespoon): Brightens and balances the deep, roasted flavors with a tangy zip.
- Dried oregano (2 teaspoons): Revel in that classic Greek aroma with every bite.
- Garlic powder (1 teaspoon): Keeps things fragrant with gentle warmth, no mincing required.
- Salt (1/2 teaspoon): Essential for seasoning every layer of the dish.
- Black pepper (1/4 teaspoon): A subtle bite to wake up the other spices.
- Feta cheese (1/2 cup, crumbled): The creamy, briny finish that ties the dish together.
- Fresh parsley (2 tablespoons, chopped): Adds a fresh, herby pop to each serving.
How to Make Greek Roasted Potatoes With Peppers & Feta
Step 1: Prep Your Vegetables
Start by scrubbing the potatoes and drying them well. Halve or quarter them for even roasting, and then slice your red and yellow bell peppers, as well as the red onion. The more uniform the pieces, the better they cook up together, giving you that irresistible mix of crispy edges and soft, tender insides.
Step 2: Toss Everything Together
In a large mixing bowl, combine your potatoes, peppers, and onions. Drizzle over the olive oil and squeeze in the lemon juice. Sprinkle in the oregano, garlic powder, salt, and black pepper, and then get your hands (or a big spoon) in there, tossing everything until it’s all coated and glistening. This quick toss helps every bite of Greek Roasted Potatoes With Peppers & Feta taste flavorful and vibrant.
Step 3: Roast to Perfection
Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup. Spread your veggies in a single layer—crowding leads to steaming, not the beautiful browning you want. Slide the tray into a preheated 425°F oven and roast for 35–40 minutes, stirring gently once halfway through to encourage even color and that signature roasted flavor. When the potatoes are golden and the peppers lightly charred, you’re set.
Step 4: Finish with Feta and Parsley
Remove the hot tray from the oven and, while the veggies are still steaming, shower them with crumbled feta cheese. The cheese softens just enough to mingle with the other flavors. Add a flourish of chopped fresh parsley for a bright, herby lift. Greek Roasted Potatoes With Peppers & Feta isn’t just ready—it’s irresistible.
How to Serve Greek Roasted Potatoes With Peppers & Feta
Garnishes
To really let these flavors shine, go for a final sprinkle of extra parsley or even a handful of sliced scallions. For additional Mediterranean flair, a light drizzle of good extra-virgin olive oil or a few crushed red pepper flakes lend a subtle heat and gloss. Sometimes I even add lemon zest for a fragrant touch.
Side Dishes
This versatile dish belongs alongside grilled chicken souvlaki, lamb chops, or flaky fish. But it’s also brilliant with a big Greek salad, creamy tzatziki, or even tucked into a warm pita with greens. Greek Roasted Potatoes With Peppers & Feta brings welcome warmth to any table spread.
Creative Ways to Present
Layer the potatoes and peppers over a bed of arugula for a hearty salad, or turn them into a filling for Mediterranean wraps topped with tangy yogurt sauce. For an eye-catching dinner, serve them in a large rustic bowl, topped with extra feta, and surrounded by toasted pita wedges for scooping up every morsel.
Make Ahead and Storage
Storing Leftovers
Leftover Greek Roasted Potatoes With Peppers & Feta will keep beautifully in an airtight container in the fridge for up to four days. The flavors even deepen a bit overnight, making them an irresistible grab-and-go lunch or quick dinner option.
Freezing
While potatoes and peppers can lose some texture once frozen and thawed, you can freeze leftovers in a freezer-safe container for up to 2 months if needed. Keep in mind the feta and parsley are best added fresh after reheating for peak texture and taste.
Reheating
For best results, reheat in a hot oven or toaster oven at 375°F until warmed through and the edges crisp up again. A quick zap in the microwave works for speed, but you’ll sacrifice some crunch. Always finish with fresh feta and parsley to revive those Mediterranean flavors!
FAQs
Can I use other types of potatoes in Greek Roasted Potatoes With Peppers & Feta?
Absolutely! While baby or Yukon gold potatoes are pleasantly creamy, red potatoes or even fingerlings work well. Just try to keep the pieces similarly sized for even roasting.
Is it possible to make this recipe vegan?
Yes, you can easily turn this vegetarian side into a vegan delight by substituting plant-based feta. The potatoes and peppers are already full of flavor and satisfying on their own.
What’s the best way to get extra crispy potatoes?
Soak your cut potatoes in cold water for 30 minutes before roasting, then dry them thoroughly. This removes excess starch and encourages a crispier finish once roasted.
Can I add olives or other vegetables?
Certainly! Kalamata olives, cherry tomatoes, or zucchini would be delicious additions. The beauty of Greek Roasted Potatoes With Peppers & Feta is its flexibility—feel free to make it your own.
Is this dish gluten-free?
Yes, Greek Roasted Potatoes With Peppers & Feta is naturally gluten-free as written, making it a fantastic option for those with gluten sensitivities or celiac disease.
Final Thoughts
There’s nothing quite like gathering around a table with friends and family to share a dish as vibrant and inviting as Greek Roasted Potatoes With Peppers & Feta. I hope you give this recipe a try—it never fails to bring a little Mediterranean sunshine to any meal. Enjoy every savory bite!
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Greek Roasted Potatoes With Peppers & Feta Recipe
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian, Gluten-Free
Description
These Greek Roasted Potatoes with Peppers & Feta are a flavorful and satisfying side dish or salad option. The combination of tender roasted potatoes, sweet bell peppers, savory red onions, and tangy feta cheese is a Mediterranean delight that is easy to make and sure to impress.
Ingredients
Potatoes:
- 2 pounds baby or Yukon gold potatoes, halved or quartered
Peppers:
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
Onion:
- 1 small red onion, sliced
Seasoning:
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
- 2 teaspoons dried oregano
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Toppings:
- 1/2 cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat the oven: Preheat the oven to 425°F.
- Prepare vegetables: In a large bowl, toss the potatoes, bell peppers, and red onion with olive oil, lemon juice, oregano, garlic powder, salt, and pepper until evenly coated.
- Roast: Spread the vegetables on a baking sheet lined with parchment paper. Roast for 35–40 minutes, stirring halfway, until golden and tender.
- Finish: Sprinkle with feta and parsley. Serve warm as a side or over greens for a salad.
Notes
- For crispier potatoes, soak in cold water for 30 minutes before roasting and dry thoroughly.
- Enhance with kalamata olives or a balsamic glaze for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Greek
Nutrition
- Serving Size: 1 portion
- Calories: 280
- Sugar: 4g
- Sodium: 360mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 20mg
